I love being able to make my own sauces. I don't always do it, but I think they are *SO* much better for you! Anyway, here goes:
3/4 Vegenaise (mayonnaise also works)
2 TBS dried parsley
1/2 tsp minced dried onion
1 clove garlic (minced)
1/4 tsp salt
1/4 tsp freshly ground pepper
2 TBS parmesan cheese (opt)
1/2 cup buttermilk (I never have this, but I did get some powdered and it is 4 TBS powdered buttermilk to 1 cup water)
Mix together all ingredients leaving the buttermilk for the last. Slowly blend it in and chill 2 hours before serving.
Friday, August 6, 2010
Fluffy Cupcake Frosting
This is a great frosting and is the best for those fluffy frostings. It isn't healthy and it is a very flexible frosting.
3 TBS flour
1 cup milk
Shake in a jar until mixed, then put into a pan and cook over medium heat until thick. Place plastic wrap on it and chill really well.
After chilled whip up and add:
1/2 cup softened butter
1/2 cup crisco
While it is whipping add:
1 cup granulated sugar
1 tsp (to taste) vanilla/almond extract etc
Whip up some more!
I usually double this. I also cook it in my kitchenaide bowl so that I don't have to change bowls for whipping/chilling etc. Enjoy!
3 TBS flour
1 cup milk
Shake in a jar until mixed, then put into a pan and cook over medium heat until thick. Place plastic wrap on it and chill really well.
After chilled whip up and add:
1/2 cup softened butter
1/2 cup crisco
While it is whipping add:
1 cup granulated sugar
1 tsp (to taste) vanilla/almond extract etc
Whip up some more!
I usually double this. I also cook it in my kitchenaide bowl so that I don't have to change bowls for whipping/chilling etc. Enjoy!
Moist Chocolate Cake
I love this cake recipe. It is so moist and always a winner for our guests.
3 cups flour (white or wheat, though remember with wheat a little more dense)
2 cups sugar (I have successfully used 1 3/4 cups honey)
1/2 cup cocoa
1 cup butter milk (I don't usually have this, so I use milk with lemon or vinegar in it)
1 cup and 1 TBS oil
2 eggs
1 tsp salt
2 tsp baking soda
1 tsp vanilla
1/4 tsp almond extract (optional, I LOVE it, my hubby doesn't)
1 cup boiling water
Mix all ingredients together in order listed and then pour into a greased 9X13 pan and bake at 350 degrees for 35 minutes. It can take longer, just until a knife/toothpick comes out clean!
3 cups flour (white or wheat, though remember with wheat a little more dense)
2 cups sugar (I have successfully used 1 3/4 cups honey)
1/2 cup cocoa
1 cup butter milk (I don't usually have this, so I use milk with lemon or vinegar in it)
1 cup and 1 TBS oil
2 eggs
1 tsp salt
2 tsp baking soda
1 tsp vanilla
1/4 tsp almond extract (optional, I LOVE it, my hubby doesn't)
1 cup boiling water
Mix all ingredients together in order listed and then pour into a greased 9X13 pan and bake at 350 degrees for 35 minutes. It can take longer, just until a knife/toothpick comes out clean!
Tuesday, August 3, 2010
Chocolate Zucchini Cake
Hello fellow summer harvesters! This is an awesome chocolate cake recipe. I LOVED it and had a similar reaction from everyone that ate any. It uses more zucchini than most recipes I have seen and it is moist and light. LOVED IT!
2 cups flour (I used white the first time, but whole wheat would be great)
2 cups sugar
3/4 cups unsweetened cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs
1 1/2 cups vegetable oil (I used olive oil)
3 cups grated zucchini
3/4 cups chopped walnuts (optional and I didn't use them)
1. Preheat the oven to 350 degrees. Lightly grease/flour (I spray olive oil on) in a 9X13 pan.
2. Stir in all dry ingredients. Add the eggs and oil and mix well. Fold in nuts and zucchini...due to my laziness, I just use my kitchenaid and mix it right in.
3. Bake for 50-60 minutes in the preheated oven until knife or toothpick comes out clean. Cool and frost. I used cream cheese, but you can eat it plain and it's great!
The cream cheese frosting I used was:
2 blocks of cream cheese
2 tsp of vanilla
5 cups of powdered sugar
HAVE FUN!
2 cups flour (I used white the first time, but whole wheat would be great)
2 cups sugar
3/4 cups unsweetened cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs
1 1/2 cups vegetable oil (I used olive oil)
3 cups grated zucchini
3/4 cups chopped walnuts (optional and I didn't use them)
1. Preheat the oven to 350 degrees. Lightly grease/flour (I spray olive oil on) in a 9X13 pan.
2. Stir in all dry ingredients. Add the eggs and oil and mix well. Fold in nuts and zucchini...due to my laziness, I just use my kitchenaid and mix it right in.
3. Bake for 50-60 minutes in the preheated oven until knife or toothpick comes out clean. Cool and frost. I used cream cheese, but you can eat it plain and it's great!
The cream cheese frosting I used was:
2 blocks of cream cheese
2 tsp of vanilla
5 cups of powdered sugar
HAVE FUN!
Tuesday, July 27, 2010
Peanut Butter and Honey Granola
We really like this recipe. It's great for a change of pace in the granola world. We try not to eat cold cereal because 1. It's unhealthy, even the "organic" varieties. 2. It's WWWWAAAAYYYY cheaper!
I am the kind of cook that really thinks you should use what you have on hand. Don't let a recipe stop you! So, this recipe is pretty flexible.
6 TBS oil (butter, olive oil, coconut oil etc)
1 cup Peanut Butter crunchy or smooth (or almond butter---though if you use almond butter, I recommend extra honey)
1 cup honey
2 tsp vanilla
3/4 tsp salt
9 cups oats
1. Over medium heat warm the oil, honey and peanut butter. This is basically just to get it all smooth and melted, no need to simmer or boil.
2. Add the vanilla and salt and dissolve.
3. Add oats and stir until coated.
4. Place on a cookie sheet (you could use a 9X13 pan too, but you would need a couple of them) and put in the oven and bake at 375 degrees for 5-10 minutes. I don't like my granola crispy, so mine comes out at 5 mintues to cool, but you can leave it in closer to 10 if you like it more toasted.
Once it is cooled you can put it in a sealed container for 1-2 weeks or in the fridge longer. Honestly, I never have that problem, so I don't really know how long it would last! ENJOY!
I am the kind of cook that really thinks you should use what you have on hand. Don't let a recipe stop you! So, this recipe is pretty flexible.
6 TBS oil (butter, olive oil, coconut oil etc)
1 cup Peanut Butter crunchy or smooth (or almond butter---though if you use almond butter, I recommend extra honey)
1 cup honey
2 tsp vanilla
3/4 tsp salt
9 cups oats
1. Over medium heat warm the oil, honey and peanut butter. This is basically just to get it all smooth and melted, no need to simmer or boil.
2. Add the vanilla and salt and dissolve.
3. Add oats and stir until coated.
4. Place on a cookie sheet (you could use a 9X13 pan too, but you would need a couple of them) and put in the oven and bake at 375 degrees for 5-10 minutes. I don't like my granola crispy, so mine comes out at 5 mintues to cool, but you can leave it in closer to 10 if you like it more toasted.
Once it is cooled you can put it in a sealed container for 1-2 weeks or in the fridge longer. Honestly, I never have that problem, so I don't really know how long it would last! ENJOY!
Monday, July 26, 2010
Alicia's Awesome Staple Granola
Combine in a large bowl:
4 c rolled oats
1 c chopped nut
¾ t salt
½ c coconut
½ c seasame seeds
1 tsp cinnamon
Mix seperatley, then add to above mixture:
½ c honey
½ t vanilla
1/3 c oil
Mix thoroughly, spread on 2 large cookie sheets and bake @ 350 degrees for 20-25 min. I just let it get warm to melt the honey into it for 10-12 min. Add dried fruit if you like and our favorite is eating it with applesauce.
4 c rolled oats
1 c chopped nut
¾ t salt
½ c coconut
½ c seasame seeds
1 tsp cinnamon
Mix seperatley, then add to above mixture:
½ c honey
½ t vanilla
1/3 c oil
Mix thoroughly, spread on 2 large cookie sheets and bake @ 350 degrees for 20-25 min. I just let it get warm to melt the honey into it for 10-12 min. Add dried fruit if you like and our favorite is eating it with applesauce.
Saturday, July 24, 2010
Cream Cheese Frosting
This is not really healthy, but it sure was tasty on the pineapple cake recipe!
2 8 oz. packages of cream cheese
3/4 cup butter
4 tsp vanilla
5 cups of powdered sugar
Mixed everything thoroughly. Chill a couple of hours and then re-whip and frost! This would also be great with Almond extract, though I haven't tried it yet. :)
2 8 oz. packages of cream cheese
3/4 cup butter
4 tsp vanilla
5 cups of powdered sugar
Mixed everything thoroughly. Chill a couple of hours and then re-whip and frost! This would also be great with Almond extract, though I haven't tried it yet. :)
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